My favorite are aluminum commercial pans I bought at a restaurant supply store. I always use them with parchment paper and my cookies always turn out well baked and never burn. The pans are marked "Lincoln WEAR-EVER" on the back.

I'm with Cake_Princess....I bought a cheapie at Walmart last year (ts and cookieman are cringing right now ) and just line it and it's one of the better pans I have. I think parchment on the sheets is a lifesaver.

I know that no one else will agree with me, but I love my pizza stone for cookies. I have tried an aluminum pan with parchment, but the pizza stone cookies came out much, much better...for me at least. It took a little longer for them to bake, but it was worth it.

I used to use the really large AirBake sheets (by WearEver I think). I'd get 3-4 rows of cookies on them. The cookies in the middle rows, however, always needed an extra 2 minutes or so to bake compared to the outer rows. Then, they started to warp on me. When I posted this on Baking911, Sarah Phillips suggested switching to the non-insulated, non-shiny, heavy pans. (Williams Sonoma 2/$30) These have worked beatifully for me, and I don't think they'll ever warp. The only drawback is that because they have sides, you cannot slide the cookies off of them.

I'm just sharing my experience ... I know others can recommend sheets that work really great for them, too (so no offense taken Zamode). That's the great thing about this forum ... you can so much great advice! Happy Baking!

I know that no one else will agree with me, but I love my pizza stone for cookies. I have tried an aluminum pan with parchment, but the pizza stone cookies came out much, much better...for me at least. It took a little longer for them to bake, but it was worth it.

I agree with you! I have used my Pampered Chef "rocks" as my DH calls them for years. They are heavy, but bake wonderfully. My cookies never burn, always cook evenly, and have a more pleasant texture than cookies made on an aluminum sheet. I only use my aluminum cookie sheets to do FBCT!!!

I am with cookieman all the way! These by far a the best cookie sheets. They are a little bit expensive but it is well worth it! I jaut bought two new ones at Williams Sonoma. They bake the best cookies, always even and never burnt!!

I use the "doughmakers" brand of cookie sheets. I find they bake up wonderful and store away in very little space and since I freeze my cookies on the sheet before baking them, they take up very little space in the freezer while I am waiting. I am hooked on them.

Isn't it funny how everyone has their favorite...my Mom gave me a great cookie sheet from a restaurant supply store that I use but I also still go back to one that I talked her out of that I grew up with. There is just something about that cookie sheet that will always be my favorite (could be the memories associated with it).

I have 2 of the airbake cookie sheets and had I known then what I know now, I would have invested in the non-insulated cookie sheets. My cookies turn out fine but I have to add about 2 extra minutes to the baking time and they are a pain to clean because you can't submerge them in water. As soon as I can, I will be purchasing some better ones

I'm going with the majority here. Heavy guage shiny aluminum pans. Cook's Illustrated did a test a few years back and the cookie sheet that got the highest rating was the less expensive plain aluminum sheet. Unfortunatly, I had already bought a dark insulated sheet. It was pretty expensive and a piece of junk.

Usually the restaurant supply stores are the best place to get them. Though I got a set of two from Costco with a cooling rack that are very nice.

I bake all kinds of thing on my stone but never thought to bake cookies on it. I'll have to give it a try. Though I only have one stone and I usaully bake lots of cookies at one time.

I finally got a chance to stop by the restaurant supply store here, and I picked up two aluminum pans and two silicone liners. I made cookie pops last night for dd, and was very pleased! The silicone liners are amazing, the cookies just slide right off. I'm going to try and make the Doubletree Hotel chocolate chip cookie recipe tonight, I hope they come out good!

I use the insulated air-bake huge sheets by Wear-ever. I do add about 1.5 minutes to baking time but they are fantastic, IMO.

I roll my dough directly onto Silpat mats, and then cut. I then remove the scraps because there's no way I can cut and move a cookie, lol. I like how they just have a raised lip on one side only, the cookies slide off the mat after about 30 seconds out of the oven

I also do the silpat for sugar cookies (cookie cutter cookies) and my PC stones for chocolate chip "type" cookie (the ones you just go by spoonfulls) For some reason I just can't move cookie cutter cookies without messing them up. That is why I do silpat for those...

I roll out and then put the dough in the freezer for a little while before cutting out. This allows me to be able to transfer the cookies without messing them up. If you can get them into the oven while they are still cold, they won't spread very much either. This system works well for me though it does take longer for them to bake on the stones. I guess if I ever do them in bulk, I'll have to get more stones. I was aprehensive about buying an off brand stone, but it has been wonderful so far. I can get them for $8 a piece so I'll probably get more when I can.

Yep, that is exactly what it is, just like a pizza stone.. Tha Pampered Chef has a full line of stones in all shapes and sizes, they are really wonderful! And thanks Pscsgrrl for the tip on freezing them before transfering them into the sheets, that is great! Will have to try it soon!